We were looking to provide something different for our vegetarian customers in the fall. The first time we served this, guests raved about it, and it’s been a hit ever since.
16 oz. butternut squash ravioli
4 oz. butter
1 lemon, cut in half (for juice)
5 oz. fresh baby spinach
1 cup dried cranberries
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
- Cook ravioli, then drain and set side.
- In a small saucepan, saute butter until it turns slightly brown and toss in ravioli to warm. Squeeze lemon juice onto ravioli to stop butter from browning and possibly burning.
- In a large bowl, add spinach and cranberries, toss ravioli on top and sprinkle with Parmesan. Toss until evenly incorporated; spinach will wilt slightly.
- Season with salt and pepper to taste.